1/4 cup (60 milliliters) grated Parmesan, plus more for serving
Fresh basil, chiffonaded, to garnish
18 centimete springform pan, greased
Set multi-cooker to Sauté and add olive oil. Add ground beef and sausage and stir to break up as it cooks. Add garlic and onion and sauté, stirring. Once the meat has started to brown and the onion is translucent, turn off Sauté function and transfer mixture to a bowl. Add tomato sauce and diced tomatoes to meat mixture and stir to combine. Drain the grease from the multi-cooker. Place steamer rack inside. Add water to multi-cooker.
In a separate bowl, combine one cup (240 milliliters) mozzarella, cottage cheese, egg, oregano, thyme, salt, and pepper.
Cut lasagna noodles to fit into and cover the base of the springform pan in one layer. Top with 1/3 of the meat and tomato mixture. Top with a layer of spinach. Top with 1/3 of the cheese mixture. Add a layer of lasagna noodles. Repeat layers until the meat mixture is used up, then top with a layer of lasagna noodles. Sprinkle with remaining mozzarella and Parmesan.
Cover the lasagna with greased foil, then carefully place on the steamer rack in the multi-cooker. Close and lock lid. Close vent. Select Pressure Cook on high for 25 minutes. Once cooking has finished, allow steam to release naturally for 15 minutes.
Carefully remove pan from multi-cooker. Remove foil. Put in the oven to broil for five minutes, or until cheese is bubbly and golden.